Territory Mango Chutney
A glossy, spiced sweet-and-sour preserve made with luscious Top End mangoes, sultanas, warming spices, and a gentle chilli kick.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 75 kcal
Equipment
- •Large heavy-based stainless steel saucepan
- •Sterilised glass jars with lids
- •Wooden spoon
- •Ladle
- •Jam funnel
Nutrition
Per serving, approximate
- Calories
- 75 kcal
- fat
- 0.3 g
- carbs
- 18 g
- fibre
- 1.2 g
- protein
- 0.6 g
- calories
- 75 kcal
Instructions
- 1
Sterilise your glass jars and lids by heating them in boiling water for ten minutes, keeping them warm.
- 2
Combine the vinegar and brown sugar in a large heavy-based stainless steel saucepan over low heat.
- 3
Stir continuously until the sugar crystals dissolve completely into the vinegar.
- 4
Add the chopped onion, grated ginger, minced garlic, and sliced chilli to the warm syrup.
- 5
Stir in the mustard seeds, ground cumin, ground coriander, fine sea salt, and sultanas.
- 6
Bring the liquid to a steady simmer over medium heat for eight minutes until fragrant.
- 7
Add the diced mango flesh to the saucepan and stir thoroughly to coat with the spiced mixture.
- 8
Reduce heat to low and simmer uncovered for thirty-five to forty minutes, stirring frequently to prevent scorching.
- 9
Cook until the mango turns translucent, the liquid thickens, and a wooden spoon leaves a clear trail.
- 10
Ladle the boiling hot chutney carefully into warm sterilised jars, leaving a one centimetre headspace at top.
- 11
Wipe the jar rims clean with paper towel and seal tightly with metal lids immediately.
- 12
Leave the jars undisturbed on a tea towel to cool completely and allow lids to vacuum seal.
Chef's tips
Choose firm-ripe Kensington Pride or Calypso mangoes rather than soft, overripe fruit so the chunks hold their shape during simmering. Always use non-reactive stainless steel or enamelled cookware because the vinegar acidity will react negatively with aluminium or unlined copper. Allow the sealed chutney to mature in a cool cupboard for at least two weeks before eating for the flavours to mellow.
Ingredient substitutions
- Kensington Pride mangoes → Calypso mangoes or firm R2E2 mangoes
- apple cider vinegar → white vinegar or malt vinegar
- sultanas → raisins or finely chopped dried apricots
Storage
Store unopened, sealed jars in a cool, dark pantry for up to twelve months, and refrigerate once opened for up to six weeks.
Reheating
Serve at room temperature directly from the jar without reheating.
Common mistakes to avoid
- •Using mushy, overripe mangoes that break down into smooth purée rather than distinct fruit chunks.
- •Leaving the pot unattended towards the end of cooking, causing the reduced sugars to burn on the base.
- •Pouring boiling hot chutney into cold jars, which can cause thermal shock and crack the glass.
Serving suggestions
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